Low Sodium Instant Pot Butter Chicken

Total time55 min

Prep time15 min

Cook time30 min

Tender chicken thighs simmer in a deeply spiced tomato sauce built from garam masala, cumin, turmeric, coriander, paprika, and a touch of cayenne, all bloomed in butter with softened onion, garlic, and fresh ginger. The Instant Pot does the heavy lifting, pressure-cooking everything together before the sauce gets blended silky-smooth and finished with a swirl of heavy cream and butter for that classic glossy, deep-orange richness. A hint of sugar rounds out the acidity from the crushed tomatoes, giving the sauce real balance without relying on heavy seasoning shortcuts. Scatter fresh cilantro over the top and spoon it over basmati rice or scoop it up with naan for a restaurant-style dinner made entirely at home. Because you're building the flavor yourself from real spices and aromatics, this one is a genuinely solid pick for an added salt–conscious kitchen.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp garam masala
½ tsp ground cumin
½ tsp ground turmeric

For the sauce

2 tbsp unsalted butter
1 medium yellow onion, roughly chopped
5 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp garam masala
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 tsp sugar

To finish

½ cup heavy cream
2 tbsp unsalted butter
1 tsp kosher salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
In a large bowl, toss the chicken pieces with 1 tsp kosher salt, 1 tsp garam masala, 1/2 tsp cumin, and 1/2 tsp turmeric until evenly coated. Set aside while you prepare the sauce base.
2
Set the Instant Pot to Sauté (Normal). Add 2 tbsp butter and let it melt. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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